I was looking for the perfect Summer dessert besides ice cream and I have found it!
Really, this Rapsberry Cheesecake is SOOOOOOOOOOOOOO delicious!
No, I’m NOT exagerating! AT. ALL.

If there was one recipe you would try from my blog, try this! Please!
You won’t regret, I promise.
I was never a fan of cheese or cheesecakes but this…
I think I could easily eat the whole cheesecake by myself!
Thank God there isn’t too much sugar in it…

The first time I ate this DELICIOUS cheesecake was at my boyfriend’s house. His mom made this.
Oh it was so, SO good!
I then decided to make one myself!
One year later, it happened!
I must say, if I had known that my cheesecake would turn out to be so good, I wouldn’t have waited a year to make it!
I guess I was afraid that my cheesecake wouldn’t be as good as hers… (his mom is such a great cook!)

My parents love this cheesecake. My dad doesn’t really like cheesecakes but this one, he thinks is a “toppertje” 😀 (= a great one!)
Even the neighbours loved it!
I often give them some of my desserts because I always have so much left…
We’re only three (or four if my boyfriend is here)…

Now, let me introduce you to the amazing Raspberry Cheesecake!
I thought it would be the perfect treat for Fiesta Friday 😀
Thank you Angie at The Novice Gardener for this awesome party and of course also a big thank you for the co-hosts!
Let’s party!

What do we need:

160g Biscoff (speculoos)

160g butter

500g raspberries (I used frozen ones and fresh ones to decorate)

1 lemon

350g cream cheese

200ml cream (to whip)

6 sheets of gelatine

100g sugar

1 bag of vanilla sugar (+- 8g)

spring cake tin

How to:

I put a sheet of baking paper (cut out in a circle) on the bottom of the spring cake tin.
Melt the butter. Crunch the Biscoff. Blend these two with your hands. Fill the bottom of the spring cake tin with this mixture.
Make sure it is spread equaly.
Mix the cream cheese together with the sugar and the vanilla sugar until it is nice and smooth.
Soak the sheets of gelatine in cold water. Squeeze the lemon and heat the juice a little.
Squeeze the sheets of gelatine and add them to the lemon juice. Stir until the gelatine is completely absorbed.
(This may take a while. If it is not hot enough, put it in the microwave for about 30 seconds.)Add it to the miture of cream cheese and blend well.
Whip the cream and blend it with the cream cheese mixture.

Put some raspberries on the cookie crust.
Put the cheesebatter on top of it.
Decorate with the fresh raspberries and leave it to chill in the fridge for about 2 hours.

Enjoy!

I was wondering the other day why Fiesta Friday lasts until Wednesday…
That means we only get one day to recover from our MAJOR hangover!
Perhaps because Fiesta Friday is all about enjoying and sharing and that should be happening every single day!
The one non-Fiesta Friday-day is probably a day to make Fiesta Friday an actual party…
Because it wouldn’t be a party if it happened every day, right?

If you have any idea or thoughts on this question, please share it with me! I’d love to hear your opinion!
Happy Fiesta Friday!
Don’t forget to take a glass of bubbles!

Sarah, what a beautiful and delicious cheesecake. thank you for the follow and so happy to have found your blog. I have such a hard time with cheesecake cracking when they bake, seeing your no bake cheesecake is exciting not only is it perfect for hot summer kitchens but it’s also super easy to make and no cracks will be seen.

You did good, girl! No-bake cheesecake is the way to go for a summer dessert, especially one topped with fresh fruits. Biscoff crust sounds awesome, haven’t tried it yet. We do eat the spread quite a bit in our house. That and Nutella. 🙂

Wow Sarah, this cheese cake looks absolutely divine! I love raspberry a lot and in combination with cream cheese – oh wow! This cake would have also been perfect for the holiday we celebrated in the US yesterday, 4th of July! 😉 Thanks for brining this along to the Fiesta Friday, I hope you had a great time! Sylvia

Your cheesecake looks wonderful, Sarah! I love fresh raspberries, so the flavour must be divine. By the way, what is Biscoff? Is it just crushed cookies or graham crackers? Happy Fiesta Friday, Sat, Sun, Mon, Tues, and Wed. to you!! 😀 I think maybe Angie just needed to shorten the name of it, so Fiesta Friday was shorter and had a nice ring to it! 🙂

Wow, what an amazing looking dessert. I love the hidden raspberries under the filling. I bet the raspberries really complement the filling, too. I wish raspberries grew throughout the year. Oh well, at least they’re available for a fair amount of time, and are available frozen. Happy FF!

I have nothing against cheesecakes, but my migraine has. I’ve meaning to make cheesecake for the longest time. However, I know that I will get an instant migraine when I do. And when I do, I will keep this in mind, Sarah. I just couldn’t resist the biscoff crust. 😀 This looks so scrumptious, Sarah. And job well done. 😉 Happy FF23! ❤

One of the things that the doctor told me to avoid is cheese. I used to eat cheese by itself and in an instant I get migraine or just simple headaches at first that turns into migraine when it’s a bad day. 😦

Yeah! 😦 I could stand the regular cheeses. But, cheesecakes? I will have to accept the fact that in the next minutes, I’ll get an instant migraine. So you cannot see anything cream cheese here except for the Red Velvet from Laura. And I did get an instant migraine. 😀

This is such a perfect dish for the fourth of july. I love its simplistic appearance and beauty with a natural patriotic color scheme. I’m glad your version came out as well as your boyfriend’s mom’s version as well. I always get worried when I try to replicate a recipe. 🙂 Thanks for sharing, and Happy Fourth of July! 🇺🇸